Buffalo Chicken Soup
Cozy and creamy buffalo chicken soup loaded with shredded chicken, beans, and cheese. Perfect for a quick, comforting dinner.
Ingredients
- 1 tablespoon vegetable oil
- 1 medium yellow onion, diced (about 1 cup)
- 1 teaspoon garlic, minced
- 4 cups chicken broth
- 3 cups rotisserie chicken shredded
- 1 can (16 ounces) petite diced tomatoes, drained
- 1 can (15 ounces) sweet corn, drained
- 1 can (15 ounces) great northern beans, drained
- ½ cup buffalo sauce
- ½ cup salsa verde
- 8 ounces cream cheese, cubed, at room temperature
- 1 cup mild cheddar cheese, shredded
- Kosher salt to taste
- black pepper to taste
Optional Garnishes:
- Green onions, sliced
- Sour cream
- Fresh cilantro, chopped
- Extra buffalo sauce
Instructions
- In a large pot, heat vegetable oil over medium heat.
- Add diced onion and cook, stirring occasionally, until the onion is soft and translucent.
- Stir in the minced garlic and cook for about 1 minute, just until fragrant.
- Add chicken broth, shredded chicken, tomatoes, corn, beans, buffalo sauce, and salsa verde. Stir everything together.
- Bring the soup to a simmer. Let it cook for about 15 minutes, stirring occasionally.
- Lower the heat to low. Add cream cheese and shredded cheddar cheese. Stir often until the cheese is completely melted and the soup is smooth.
- Season with kosher salt and ground black pepper to taste.
- Serve hot, topped with green onion, sour cream, chopped cilantro, and a drizzle of buffalo sauce, if desired.